LATE JUNE WILDFLOWER BISCUITS

A simple sweet crispy dough adorned with whatever there is still available in season such as the gorgeous last wild flowers of June. 

There has been at least three years practice of non disturbance at the garden where I let the wild nature recover and re-inhabit the earth like it once was.

This year, chicory blessed the land with their presence and I wanted to honour this moment and hold it in memory with a special recipe.

I collected just enough flowers to use for the recipe while still leaving some blooms on the plants for the other creatures to enjoy and for the plant to still stand beautiful and proud of their bloom!

The other flowers used are fresh calendula and dried petals of marigold collected last autumn.

LATE JUNE WILDFLOWER BISCUITS 

INGREDIENTS

250 g cake flour
55 g almond flour
130 g good quality and consciously sourced cow or goats milk butter, cubbed and chilled
80 g confectioners sugar
2 pinches of freshly ground sea salt flower
1 egg consciously sourced
Seasonal wild flowers or dried edible flowers.

EQUIPMENT
+ a bowl large enough to mix the dry ingredients
+ a scale, a sieve and a wooden spoon
+ a rolling pin + cookie cutters
+ beeswax food wrap or plastic wrap
+ baking tray + oven
+ your beautiful creative hands

PREPARATION 

In the mixing bowl, sieve together the cake and the almond flour. Add the confectioners sugar and the sea salt flower. Mix all dry ingredients well, using your hands or a wooden spoon.

Add the chilled goats milk butter and mix it using your hands until all butter is incorporated into the dry ingredients to a flaky consistency. Goats butter is softer and less stable than cow butter so don’t worry if you feel that your mix is melting away. You could transfer it in the refrigerator for 20 minutes and then start working it again.

If you are using cow butter chop it in small cubes before adding it to the flours and follow the same process as with the goats butter.

When all butter is incorporated to the dry ingredients, add the egg and bring all the dough pieces together to create a compact ball of buttery dough.

Depending on the size of the egg and the quality of the flour you are using you might need more liquid to merge all dough pieces together. If this is the case, just add a few drops of water to the dough and knead it thoroughly. Be attentive to not add too much water.

Form a thick disc of dough and wrap it in eco friendly beeswax wrap or plastic wrap. Transfer the dough in the refrigerator for 20 to 30 minutes until the butter hardens up and the dough comes together nicely.

You could also prepare the dough the previous day and let it rest overnight in the refrigerator.

After that time or the next day, roll out the dough to form a relatively thin sheet of approximately 0,3-0,5 cm in thickness.

Cut the biscuits in the shape of your preference and decorate them with the foraged wild flowers.

Bake them in preheated oven at 160°C for 20 - 25 minutes until golden brown. 

Let them slightly cool and enjoy them with your favorite warm drink, warm cacao, heavy cream or ice cream!  ✨

Love,

Alexandra